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Hash Brown Egg Nests with Avocado

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Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

These egg nests will make your grumpy mornings not so grumpy. I’m not a morning person so I can relate. But if you’re the type to be bright eyed and bushy tailed in the mornings, this will make things even better. I’ve also found these nests are super popular around Easter and Mother’s Day. Pair it with creamy chilled avocado slices for that hot and cold combo. While you’re busy chasing around that runny egg with crispy hash browns, bacon and melty cheese, you can nip out a corner of chilled avocado to add to your fork. Yummy!

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

They’re a slight variation of Idaho sunrise, which was baked eggs, bacon and cheese in potato bowls. Yes you read right. Hollowed out baked potatoes to make these lovely au natural bowls to cozy up with the fillings. While those took a little more work, these egg nests are slightly easier and faster to make.

So let’s get started.

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

First you need a cupcake pan. Spray them down with nonstick spray so it doesn’t stick. You don’t wanna mangle these beauties before they even have a chance to leave the pan! You’ll want to fill each one up and then using your fingers, press down in the middle to push and mold the hash browns to cover the sides. The more it sticks out the better! This is what makes it look like a nest.

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

Then you pre-bake it so it sets. Once that’s done crack in eggs into each nest and top with bacon bits, cheese and parsley. Then bake again until the egg whites settle. You can opt to bake a little longer if you don’t like your eggs runny.

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

Ta-da! You have breakfast. Or brunch, or a snack. Whatever time you decide to eat this, you will be munching happy. Serve with fresh chilled avocado slices or skip them if you’re cursed like me with two settings: unripe avocados and too-bad-you-missed-the-one-day-I-was-ripe avocados.

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

PS: If you’re wanting an easier and healthier breakfast bite, try out these breakfast muffins with no hash browns for those watching their calories and scrambled eggs for those that don’t their eggs runny! And if you fell in love with the hash brown crust in these egg nests, try out this hash brown breakfast quiche where I used hash browns to replace the traditional pie crust!

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Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

Hash Brown Egg Nests with Avocado


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 nests 1x
Scale

Ingredients

  • 15 oz. frozen shredded hash browns, thawed
  • 1 cup Cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 8 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon Cheddar cheese, shredded
  • 1/2 tablespoon parsley, chopped
  • 2 avocados, sliced and chilled

Instructions

  1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
  2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
  3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
  4. Crack a medium egg into each nest and season with salt and pepper to taste
  5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
  6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
  7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
  8. Dish and serve with chilled avocado slices

Notes

If you don’t have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.

 Nutrition for one nest and a couple avocado slices:
Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

Shredded hash browns and cheese nests baked until crispy topped with a baked eggs, crumbled bacon and more cheese. Served with chilled avocado slices.

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194 Comments

  • Reply
    Elaine
    August 8, 2016 at 10:09 AM

    I love the idea and make those this morning and the final product didn’t turn out the way I expected. I used a silicone pan and they didn’t have a crust at all so maybe the tin pan is better. Also it took longer to cook even for runny eggs but I live in the mountains and the altitude may have an effect on this. Overall the flavour was very good and I will try to tweet it further.. Any ideas??

    • Reply
      The Cooking Jar
      August 9, 2016 at 6:05 PM

      I’m stumped about the altitude thing but I do remember reading something along those lines a long time ago, so you might be right about that. I used a tin pan for this so that may be the reason the nests didn’t brown better. Good luck, tweaking it!

  • Reply
    Coleman
    August 22, 2016 at 6:55 AM

    My wife must like this new experiences. I have one question: Can I add pepper with egg? Thank you for lovely sharing !

  • Reply
    Dolores
    October 10, 2016 at 4:34 AM

    hi Farah ! Thanks for sharing. It was delicious breakfast for my husband 🙂

    • Reply
      The Cooking Jar
      October 26, 2016 at 3:27 PM

      You’re very welcome, Dolores! I’m glad he enjoyed it 🙂

  • Reply
    DonnaLyn Pellét
    October 16, 2016 at 12:10 AM

    Can you freeze them? Or how long will they last?

    • Reply
      The Cooking Jar
      October 26, 2016 at 3:31 PM

      I haven’t tried freezing them Donna. If you keep them in the fridge, they should last 3 days. Hope this helps!

  • Reply
    Jessica Johnson
    October 31, 2016 at 12:08 PM

    Hash brown egg nests with avocado. I tried these for a brunch football game, they are awesome!! A little messy, and I wasn’t sure how the potatoes were going to turn out in them as they were a little mushy when thawed. My family and guests loved them and ate them all!
    They would be great as a make-ahead for easy breakfasts on school/work mornings. Awesome recipe, will definitely make it again!!

    • Reply
      The Cooking Jar
      November 10, 2016 at 1:46 PM

      Happy to hear it worked out for your brunch! The blind baking before adding in the egg and toppings works great to make sure the hash brown crusts aren’t soggy later. I had the leftovers for breakfast the next morning as well so definitely a good idea for make-ahead breakfast for busy mornings. As long as you can eat it all in a couple of days before it goes bad!

  • Reply
    Kathleen
    January 21, 2017 at 11:35 AM

    These were delicious!

    • Reply
      The Cooking Jar
      March 10, 2017 at 7:37 PM

      Glad they worked out for you, Kathleen! Thank you for trying out the recipe 🙂

  • Reply
    Brigid
    February 10, 2017 at 11:43 AM

    Can these be frozen? If so, best practice for reheating?

    • Reply
      The Cooking Jar
      March 10, 2017 at 7:36 PM

      I haven’t personally frozen them before so I can’t vouch for it, Brigid! Maybe others who have tried it can lend some suggestions?

  • Reply
    Carly Rosa
    March 10, 2017 at 12:23 AM

    Is this cooked in a regular muffin tin? Or a mini?

  • Reply
    Colleen
    March 15, 2017 at 3:09 PM

    Any chance you know how many calories they would be without the avocado?

    • Reply
      The Cooking Jar
      March 15, 2017 at 3:17 PM

      Here you go! This is the calorie count for each nest without avocado:

      • Reply
        Colleen
        March 15, 2017 at 3:18 PM

        Fantastic! Thank you so much! Look forward to trying these.

  • Reply
    Phyllis
    March 15, 2017 at 3:44 PM

    I’ve made this before and everyone in my family loved it! But I never really paid attention to the nutritional content until just now. I thought the calories seemed pretty high for one nest, so I plugged it into Master Cook software and got a different nutritional result (to my relief):

    Per Serving: 283 Calories; 20g Fat (63.6% calories from fat); 13g Protein; 14g Carbohydrate; 2g Dietary Fiber; 229mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 3 Fat.

    • Reply
      The Cooking Jar
      March 15, 2017 at 3:50 PM

      Hey, the less the better right? 🙂 Won’t feel as guilty eating a couple a day.

      These nutritional label thingies are usually estimates and can vary when you input different brands of ingredients used but they tend to be close enough to each other so you have a ballpark figure of how guilty you should be!

      • Reply
        Phyllis
        March 16, 2017 at 11:19 AM

        Less is more! 🙂

        p.s., I went further and plugged your recipe into MyFitnessPal and came out with even less calories. Now it’s at 200 cals. per nest (including avocado).

  • Reply
    Whitney
    August 20, 2017 at 11:23 AM

    My whole family loved these egg nests! I used a carton of hungry jack hasbrown potatoes ( just add water)
    , and it was perfect. I cooked them in a popover dish, and we loved the deeper nest of hasbrown potatoes!

    • Reply
      The Cooking Jar
      September 2, 2017 at 4:29 PM

      They’re so much fun to eat! Glad you guys enjoyed it, Whitney 🙂

  • Reply
    Carol
    October 5, 2017 at 11:31 AM

    A huge hit with the family at Easter brunch, will definitely do them again.

    • Reply
      The Cooking Jar
      October 11, 2017 at 3:26 PM

      I’m glad it made your Easter brunch. Thanks for coming back and letting me know!

  • Reply
    Michelle
    October 19, 2017 at 5:34 AM

    Will the hash brown base hold together if I omit the cheese? Have someone with cheese allergy but would still like to try these.

    • Reply
      The Cooking Jar
      December 6, 2017 at 12:52 AM

      It might, I’ve personally never tried it without the cheese though. Do let me know how it worked out for you, if you tried it without cheese. I’m sure other folks would appreciate the knowledge if they have cheese allergies as well.

  • Reply
    Jill AKA Nana Banans
    October 24, 2017 at 10:45 AM

    Yummy! The grandkids loved it! Thank you.

    • Reply
      The Cooking Jar
      December 6, 2017 at 12:53 AM

      You are very welcome, Jill! Love the nickname by the way 🙂

  • Reply
    Jill Roberts @ WellnessGeeky
    January 9, 2018 at 6:03 AM

    Wow! This hash brown egg nests with avocado recipe is incredible! I’m seriously so inspired right now. I need to add bell pepper to recipe and it would be perfect. Thx for sharing Farah!

    • Reply
      The Cooking Jar
      January 29, 2018 at 6:05 PM

      You’re welcome, Jill! Two Jill comments in a row, that’s fun 🙂

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